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Salt and pepper squid


You'll need

1 cup rice flour 1 cup plain flour 700g squid hoods, cleaned and scored For deep-frying: vegetable oil 1 cup whole-egg mayonnaise 2 tbsp balsamic vinegar To serve: lemon wedges

Method

  • 01
  • Combine rice flour and plain flour in a bowl. Add squid, toss to combine and shake off any excess. Heat oil in a large, deep saucepan over high heat to 180C. Cook squid in batches until golden and crisp, drain on absorbent paper, then season to taste with sea salt and freshly ground black pepper. Meanwhile, combine mayonnaise and balsamic in a bowl. Set aside.
  • 02
  • Serve squid immediately with balsamic mayonnaise and lemon wedges.

Wine to Try

2008 First Drop Wines Bella Coppia Arneis, Adelaide Hills, A$26
For simple lunchtime fodder such as this, a basic sauvignon blanc would suffice, but with the ever-increasing interest in exotic varietals, why not take a step up-market? And arneis is an up-market drop. Firstly, it comes from that food-and-wine heaven Piedmont and secondly, it is one of the few newcomers that has that all-important quality - flavour. Arneis is subtle - with delicious, crisp nashi flavours, a pleasing silky texture and a gently persistent finish - driven by a zest of fresh grapefruity acid. The first plantings of arneis were on the Mornington Peninsula and its pioneer, Garry Crittenden, makes an excellent example. Chrismont, Dal Zotto and Pizzini in the King Valley are all producing first-rate interpretations, while the funky lads from First Drop Wines in the Adelaide Hills are nailing the variety perfectly.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug/Sep 2009

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